A supple Cabernet Sauvignon with vibrant fruit and soft tannins allowing for easy drinking on its own or with your favourite sizzling steak, meaty roasts with rich gravy, hearty stews or tomato based Italian food.

A dry winter followed by a hot, dry summer: The winter of May to August 2016 in the Cape Winelands was cold enough to ensure proper vine dormancy, but it was one of the driest in decades. A hot growing season followed that included one of the hottest Januaries that anybody can remember. Grapes were selected from the Swartland region for chunky tannins and expressive fruit to complement the finer structure of the fruit from the Robertson area

in the cellar :

Fermented on the skins at 24 - 28°C until dry. After pressing, the young wine was allowed to complete malolactic fermentation on French oak staves, then left for a further 3 months of wood maturation. Final blending and bottling takes place at our cellars in Wellington.